Ricotta + Berries = Cheesecake-Like Muffins!

Ricotta Cheese really should come in smaller containers because most recipes only call for about 1 cup, NOT 2! So for that reason, we always seem to have half a container left over in the fridge and about 3 days to use it up. I also had some frozen mixed berries in the fridge and was SO excited when I found this recipe! They taste like mini CHEESECAKES but SO much healthier! The berries kinda melt into the cake and the sugar makes them not so tart. I brought some to my mom and she thought they were super yummy too! I'm sure between these, the Cheerio Muffins and Cookies, her breakfast is taken care of for at least 2 weeks! hehe

Ingredients: (6 cakes)

1 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c sugar
2 Tbsp butter, melted
1/2 c ricotta cheese
½ c milk
1 large egg
1/2 tsp vanilla extract
1 c frozen mixed berries, thawed

Preparations:

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt and sugar.
3. In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth. Pour into dry ingredients and mix until just combined. Fold in berries.
4. Distribute batter evenly into prepared muffin cups.
5. Bake for 25 minutes, until a tester inserted into the cake part comes out clean.
6. Refrigerate in an airtight container. Cakes will stay moist for about a week.